• Drain and rinse off the chickpeas, put them in a bowl and add half the olive oil.
• Take your potato masher (or fork if you don’t have one), give the chickpeas a good mashing.
• Heat up a frying pan and fry the chickpeas for about five minutes, until they have some colour. Add the soy sauce and vinegar to chickpeas.
• In the meantime, cut the zucchini into thin slices, sprinkle the rest of the olive oil on them and grill them for a couple of minutes.
• You could also use the same pan once the chickpeas have finished. Chop the coriander

  and add it to the yogurt.
• Put the fried chickpeas on a plate, and layer the zucchini over the top.
• Add some salt and pepper to everything and drizzle a little yoghurt over to finish. Enjoy!

Make it vegan

• Use non-dairy yoghurt like soy yoghurt to make it vegan.